Dubonnet

Dubonnet is a sweet, aromatic aperitif that originated in France. It is a blend of fortified wine, herbs, and spices (including a small amount of quinine), with fermentation being stopped by the addition of alcohol. Dubonnet was first sold in 1846 by Joseph Dubonnet, in response to a competition run by the French Government to find a way of persuading French Foreign Legionnaires in North Africa to drink quinine as a defense against malaria.

History[edit | edit source]

Dubonnet was first sold in 1846 by Joseph Dubonnet, in response to a competition run by the French Government to find a way of persuading French Foreign Legionnaires in North Africa to drink quinine. Quinine is a treatment for malaria, but is very bitter and was not popular with the soldiers. It is still produced in France, for markets such as the United States and the United Kingdom, but a different formulation is sold in France under the name Dubonnet Rouge.

Composition[edit | edit source]

Dubonnet is a blend of fortified wine, herbs, and spices (including a small amount of quinine), with fermentation being stopped by the addition of alcohol. It is a sweet, aromatic aperitif, with a rich, spicy, caramel-like flavor. The wine used is very similar to the wine used in port production, being partially fermented and then fortified with brandy.

Uses[edit | edit source]

Dubonnet is traditionally served chilled as an aperitif, but can also be used in cocktails. It is a key ingredient in the classic Dubonnet Cocktail, which combines Dubonnet with gin. It is also used in the Blackthorn Cocktail, which combines it with Irish whiskey, and in the Corpse Reviver #2, which also includes gin, lemon juice, and absinthe.

See also[edit | edit source]

Dubonnet Resources
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